Ethiopian Tomato Salad (Neal Barnard, M.D.)

HealthyChanges2010

Ethiopian Tomato Salad

Onions are rich with the phytochemical diallyl sulfide, a substance that increases levels of cancer-fighting enzymes, thought to be especially protective against stomach cancer. Raw onions will provide the highest amount of diallyl sulfide, compared with cooking at high heat. Chopping and chewing the onion helps to release the phyto-power as well.

Directions

Makes 4 servings

1/2 jalapeño pepper, seeded and minced
1/4 cup chopped red onions
1 1/2 tablespoons lemon juice
1/4 teaspoon black pepper
3 ripe tomatoes, chopped
salt, to taste

Combine jalapeño, onions, lemon juice, and black pepper in a bowl. Stir in tomatoes. Add salt to taste. Chill before serving.

Nutrition Information


Per serving (1/4 of recipe):

Calories: 25
Fat: 0.4 g
Saturated Fat: 0.1 g
Calories from Fat: 12.6%
Cholesterol: 0 mg

Protein: 1 g
Carbohydrates: 5.7 g
Sugar: 2.3 g
Fiber: 1.5 g

Sodium: 157 mg
Calcium: 8 mg
Iron: 0.5 mg
Vitamin C: 20.5 mg
Beta-Carotene: 379 mcg
Vitamin E: 0.4 mg

Recipe from The Power of Your Plate by Neal Barnard, M.D.

Aeriel

Sounds interesting...will have to try when I get home. I like all the ingredients individually, just never thought of combining them.

kelika71

Thank you!
Bump

HealthyChanges2010

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